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Soups and Stews

VENISON STEW 

2 TBLSP COOKING OIL

2 LB. VENISON STEW MEAT

3 LARGE ONIONS, COARSELY CHOPPED

2 CLOVES OF GARLIC, CRUSHED

1 TBLSP WORCESTERSHIRE SAUCE

1 BAY LEAF

1 TSP. DRIED OREGANO

1 TBLSP SALT

1 TSP. PEPPER

3 CUPS WATER

1 CAN BEEF BROTH

7 POTATOES, PEELED AND QUARTERED

1 LB. CARROTS, CUT INTO 1 " PIECES

¼  CUP ALL PURPOSE FLOUR

¼  CUP COLD WATER

(BOTTLED BROWNING SAUCE OPTIONAL) 

HEAT OIL IN DUTCH OVEN. BROWN MEAT. ADD ONIONS, GARLIC, WORCESTERSHIRE  SAUCE, BAY LEAF, OREGANO, SALT AND PEPPER. SIMMER COVERED 1 ½  TO 2 HOURS OR UNTIL MEAT IS TENDER.  ADD POTATOES AND CARROTS. CONTINUE TO COOK UNTIL VEGETABLES ARE TENDER, ABOUT 35 -40 MINUTES. MIX FLOUR AND WATER; STIR INTO STEW. COOK AND STIR UNTIL THICKENED AND BUBBLY. ADD  BROWNING SAUCE IF DESIRED. REMOVE BAY LEAF. 

8-10 SERVINGS

 FROM THE FILES OF AL RICE, NORTH POLE ALASKA, 2/94

 Compliments of the Food Ways Guild in the Historic Village at Allaire